Not a good bowling day today, unfortunately my legs were playing me up - luckily it was a non league day. I did win 2 of 3 games mind you.
Watching PBS this evening and was horrified to discover they were doing their "give us yer money" thing. Father Brown took over an hour. Grrr.
There is gradual improvement in our roads these days but still one heck of a lot of roadworks. On those roads which have been finished it is great to drive so smoothly but there are still lots of traffic delays and will be for a while yet.
No sign of our balcony railings yet. They assure us that they will be installed by the end of the year. This we have yet to see.
Soup time in this part of the world. This one sounds good.
Beans-and-Greens Soup
This hearty yet healthy Italian classic features humble ingredients that make a big impact. Escarole is transformed by heat, from a bitter green into something soft, mellow, and sultry. If you can’t find escarole, substitute an equal amount of coarsely chopped lacinato kale, red kale, or Swiss chard. Parmesan cheese lends savory depth and body to the broth, while accents of pancetta add richness. As
with most soups, the longer it sits, the better it gets, making this recipe a great make-ahead candidate. Bonus: One serving delivers more than a quarter of the day’s calcium and almost 30% of your daily potassium goal.
2 Tbs extra-virgin olive oil
2 oz diced pancetta
5 garlic cloves, minced
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper
2 large heads escarole, cored and roughly chopped (about 2 1/2 pounds)
1 (14.5-oz.) can cut Italian green beans, rinsed and drained
2 (15-oz.) cans unsalted cannellini beans, rinsed and drained
3 cups unsalted chicken stock (such as Swanson)
2 Tbs chopped fresh basil
1 tsp red wine vinegar
1 1/2 oz Parmesan cheese, grated (about 1/3 cup)
1. Heat oil in a Dutch oven over medium. Add pancetta and garlic; cook, stirring often, until pancetta is crisp and garlic is aromatic, about 5 minutes. Add black pepper, red pepper, and escarole; cook, stirring often, until escarole begins to wilt, about 5 minutes. Add green beans, cannellini beans, stock, and basil; increase heat to high. Bring to a boil. Cover and reduce heat to medium-low; simmer 1 hour. Stir in vinegar and Parmesan cheese.
Servings: 5
Author: Jamie Vespa, MS, RD
Source: Cooking Light
Have a great day
Watching PBS this evening and was horrified to discover they were doing their "give us yer money" thing. Father Brown took over an hour. Grrr.
There is gradual improvement in our roads these days but still one heck of a lot of roadworks. On those roads which have been finished it is great to drive so smoothly but there are still lots of traffic delays and will be for a while yet.
No sign of our balcony railings yet. They assure us that they will be installed by the end of the year. This we have yet to see.
Soup time in this part of the world. This one sounds good.
Beans-and-Greens Soup
This hearty yet healthy Italian classic features humble ingredients that make a big impact. Escarole is transformed by heat, from a bitter green into something soft, mellow, and sultry. If you can’t find escarole, substitute an equal amount of coarsely chopped lacinato kale, red kale, or Swiss chard. Parmesan cheese lends savory depth and body to the broth, while accents of pancetta add richness. As
2 Tbs extra-virgin olive oil
2 oz diced pancetta
5 garlic cloves, minced
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper
2 large heads escarole, cored and roughly chopped (about 2 1/2 pounds)
1 (14.5-oz.) can cut Italian green beans, rinsed and drained
2 (15-oz.) cans unsalted cannellini beans, rinsed and drained
3 cups unsalted chicken stock (such as Swanson)
2 Tbs chopped fresh basil
1 tsp red wine vinegar
1 1/2 oz Parmesan cheese, grated (about 1/3 cup)
1. Heat oil in a Dutch oven over medium. Add pancetta and garlic; cook, stirring often, until pancetta is crisp and garlic is aromatic, about 5 minutes. Add black pepper, red pepper, and escarole; cook, stirring often, until escarole begins to wilt, about 5 minutes. Add green beans, cannellini beans, stock, and basil; increase heat to high. Bring to a boil. Cover and reduce heat to medium-low; simmer 1 hour. Stir in vinegar and Parmesan cheese.
Servings: 5
Author: Jamie Vespa, MS, RD
Source: Cooking Light
Have a great day
Hope they get the railings, soon.
ReplyDeleteMe too Ivy
DeleteI have been a contributor to PBS forever it seems and I hate when they do fundraising during the mornings when children's programs are on. And I've told them so to no avail. The water main break happened on the road that is being used for a detour. Haven't driven that way since it happened and can't imagine how bad the traffic must be.
ReplyDeleteI do so agree Denise. Maybe they think the kids have money? How frustrating that the break happened on the detour.
DeleteBy the end of the year? Well, I guess that's really not too far off now...
ReplyDeleteYup a couple of months Alex. I shouldn't complain, one person said they had been without a balcony for 2 years.
DeleteI love soup season. Soup is easy to make and there are almost always left overs. That's a win-win in my book.
ReplyDeleteYou did pretty well bowling for a gal with bum legs!
I agree Liz. I usually make soup in large batches and freeze lots of it.
DeleteI did didn't I?
On my journey to work I sometimes encounter up to 5 lots of roadworks. It's frustrating.
ReplyDeleteThat must be frustrating Pinky. It's bad enough when we aren't going somewhere majorly important.
DeleteNot a fan of pledge week either.
ReplyDeleteThey say if everyone who watched pledged $5 they would never have to do it again JoJo.
DeleteThat soup sounds good. I make something similar minus the pancetta but I hadn't thought of adding parmesan cheese. I'll have to try it.
ReplyDeleteYes, the Parmesan is different Helen. I should try it too.
Delete